17 Apr 10
Broadbean Fusilli
Quick and easy broadbean fusilli, serves 4(-6)
Depends on hunger levels and what you have been biting on!
Ingredients:
1 x red chilli chopped finely
2 x 500g bags of frozen broad beans
2 x cloves of garlic
1 x lemon rind and juice
250gm ricotta in 'clumps' or cream if there is no ricotta
1x cup finely chopped mint
400g Fusilli
pecorino or parmesan to garnish
Method:
1. Boil water, add salt and throw in frozen broadbeans into the boiling water, keep for about 4 mins or so.
2. Remove from water and once cool peel outer skin off.. (those Guava's and red wine are my "bitings" - the guava's are home grown and to die for!)
3. finely chop up the chilli and garlic and fry in a pan for 2 mins
4. Add pasta (if you don't have fusilli penne will do) - i boiled the pasta for between 10-15mins in salty water and got 'em out Al Dente
5. Add lemon rind/juice & mint
6. Add beans and then the ricotta or whipped cream or both or neither!
And you are ready to serve with a salad..
(tonight made our resident salad specialist Lois)
Finally a nice Italian style vino..
Would have gone for a pinot gris but was too cold this evening went for a Nebbiolo Sangiovese from the Swings and Roundabouts winery in Margaret River
